13 Lobster A La Mode Francaise


Pick out the meat of one boiled lobster; cut into small bits. Put four

tablespoonfuls of white stock, two tablespoonfuls of cream, a little

pounded mace, cayenne and salt into a stewpan. When hot, add the lobster

and simmer for six minutes. Serve in shells. Cover with bread crumbs;

place small bits of butter over, and brown.



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